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Prep Time: 15 Minutes Cook Time: 36 Minutes |
Ready In: 51 Minutes Servings: 6 |
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I have not tried this recipe. I'm posting this for safe keeping. Ingredients:
1 lb ground beef |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 cups frozen pearl onions, thawed |
1 1/2 cups baby carrots, halved |
1 medium parsnip, peeled, halved lengthwise and sliced |
2 tablespoons butter |
3 garlic cloves, minced |
1/4 cup all-purpose flour |
1 1/3 cups beef broth |
4 1/2 teaspoons red wine vinegar |
4 1/2 teaspoons dijon mustard |
3 teaspoons minced fresh rosemary, divided |
1 sheet frozen puff pastry, thawed |
1 egg, beaten |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp tender. Stir in flour.
2. Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-inch square baking dish.
3. On a lightly floured surface, roll pastry into a 10-inch square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg. Bake, uncovered, at 400 for 25-30 minutes or until crust is golden brown.
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